Red Snapper and Manila Clams with Saffron Fennel Broth Recipe by Top of the World
Red Snapper and Manila Clams with Saffron Fennel Broth
Ingredients
- Recipemainingredient object (189)
- 2 oz. olive oil
- 2 oz. flour
- 1 piece(s) 8-ounce red snapper filet
- 4 oz. clams
- 1/4 tsp. minced garlic
- 1/2 fennel bulb, sliced
- 2 oz. leeks, washed and sliced (whites only)
- 3 fl. oz. dry white wine
- 1 pinch saffron
- 2 oz. butter
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